Grain bill
| Gladfield American Ale Malt | 4 kg | 55.2% |
| Gladfield Munich Malt | 1 kg | 13.8% |
| Gladfield Big O Malted Oats | 1 kg | 13.8% |
| Harraways Flaked Wheat | 0.75 kg | 10.3% |
| Gladfield Aurora Malt | 0.25 kg | 3.4% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Citra | 25g | 25g | · | 100g |
| Taiheke | · | · | 150g | · |
Yeast
| LalBrew Verdant IPA | 2 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | 4 drops in sparge |
Tasting notes
Back to basics after the Hazy VI failure. Vibrant fruity hop flavours, soft mouthfeel from malted oats and flaked wheat. 50g Citra bittering gives balanced bitterness without dominating.
About This Beer
Hazy IPA VII was Owen’s back-to-basics response after Hazy VI failed — the best assessment being that Moutere hops used in that batch were oxidised and off. This version returns to the trusted Taiheke whirlpool and Citra dry hop combination that had made Hazy V a favourite.
The grain bill is unchanged: American Ale Malt base with Munich, Big O Malted Oats, Flaked Wheat, and a small Aurora addition. The softness of mouthfeel from the oats and flaked wheat is one of the defining features of this series. LalBrew Verdant IPA, chosen for its juicy, tropical ester profile, fermented at 19°C for 7 days at 3–4 psi, then dry hopped and spunded. Temperature was raised to 21.5°C for Days 8–10 before gradually cooling to 4.3°C. Final pressure was 13.3 psi — 2.5 vol CO2.
OG 1.057, FG 1.013, ABV 5.78%. 21.5 litres bottled on 10 October 2024.